Wash and chop the eggplants into pieces. Soak the chopped eggplant in salt water for two minutes and drain. Peel and chop the onion into small pieces and set aside. Heat two teaspoon of oil a wide vessel. Add and fry the mustard seeds,chana dal and urad dal . When the seeds stop popping, add the curry leaves and chopped onion to it and fry for two minutes. Now add the chopped eggplant, salt and turmeric and mix well. Cover and cook till eggplants are soft. Stir occasionally. When it's done, add the dalia powder and red chilli powder and mix very well. Turn off the flame and serve hot with steamed rice.